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Story
March 16, 1912
The Eureka Sentinel
Eureka, Tonopah, Eureka County, Nye County, Nevada
What is this article about?
Practical advice from New York Tribune on how housewives can economize by purchasing and preparing bulk cereals like oatmeal, cornmeal, and wheat to combat high living costs while serving nutritious dishes.
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TALK ON CEREAL ECONOMY.
How Housewives May Cut Expenses and Serve Good Dishes.
A goodly share in the present high cost of living is veritably the cost of convenience. You buy in handy packages pretty much everything, particularly everything cereal. Take oatmeal, for example. Bought in bulk, you get three to four times as much for your money.
Cornmeal, if it can be had fresh and un-kiln dried, is cheap, hearty, palatable and easy to cook.
Buy a peck of raw wheat—the plumper and bigger of grain the better.
Take several cupfuls, according to your need, wash it in tepid water until the water runs clear, then cover it with cold water—rainwater if possible—and let stand overnight where it is neither hot nor cold. Put on to boil in plenty of water the first thing in the morning.
Boil up quickly, then set the pot where it will barely simmer. Cook till the grain mashes readily between the thumb and finger, putting in salt toward the end of the cooking. Take care not to put in too much. If added at first it hardens the grain. Add more hot water as the pot boils down, stir carefully, so there shall be no scorching.
A double boiler saves trouble, but takes a longer time. At the last let it cook down until you can just stir it easily. Serve hot either as a cereal or a dessert. It makes a fine pudding used the same as rice.—New York Tribune.
How Housewives May Cut Expenses and Serve Good Dishes.
A goodly share in the present high cost of living is veritably the cost of convenience. You buy in handy packages pretty much everything, particularly everything cereal. Take oatmeal, for example. Bought in bulk, you get three to four times as much for your money.
Cornmeal, if it can be had fresh and un-kiln dried, is cheap, hearty, palatable and easy to cook.
Buy a peck of raw wheat—the plumper and bigger of grain the better.
Take several cupfuls, according to your need, wash it in tepid water until the water runs clear, then cover it with cold water—rainwater if possible—and let stand overnight where it is neither hot nor cold. Put on to boil in plenty of water the first thing in the morning.
Boil up quickly, then set the pot where it will barely simmer. Cook till the grain mashes readily between the thumb and finger, putting in salt toward the end of the cooking. Take care not to put in too much. If added at first it hardens the grain. Add more hot water as the pot boils down, stir carefully, so there shall be no scorching.
A double boiler saves trouble, but takes a longer time. At the last let it cook down until you can just stir it easily. Serve hot either as a cereal or a dessert. It makes a fine pudding used the same as rice.—New York Tribune.
What sub-type of article is it?
Instructional Advice
Domestic Economy
Story Details
Story Details
Advises housewives to buy cereals like oatmeal, cornmeal, and raw wheat in bulk to reduce costs during high living expenses. Provides detailed instructions for washing, soaking, and cooking raw wheat to make a palatable cereal or pudding, emphasizing proper techniques to avoid scorching and achieve best results.